Chocolate Pots De Creme Brulee

1. 1

   Place the chocolate in a medium bowl and set aside.

2. 2

   In a medium bowl, whisk together the egg yolks and set aside.

3. 3

   In a medium saucepan set over medium heat, combine the cream, 1/4 cup of the sugar and the vanilla-bean pod and seeds and bring to a rapid boil.

4. 4

   Slowly pour the hot-cream mixture into the eggs, whisking to combine.

5. 5

   Over the bowl of chocolate, strain the mixture through a fine-mesh sieve (discard the vanilla pod).

6. 6

   Gently whisk in the water and salt until the mixture is smooth.

7. 7

   Pour the mixture into four 4-ounce ramekins and refrigerate overnight.

8. 8

   To serve, sprinkle each pots de creme with 1 tablespoon of the remaining granulated sugar and use a torch to caramelize the sugar.

9. 9

   Serve immediately.

10. 10

    (If you don't have a kitchen torch, use the broiler: Adjust the oven rack to the highest position and heat the broiler to high.

11. 11

    Place the sugar-sprinkled pots de creme on a rimmed sheet pan and set under the broiler until the sugar is browned, turning the sheet pan midway through broiling.

12. 12

    Note: Keep an eye on the pots de creme as the sugar can burn quickly.

13. 13

    ).

* Per serving · 4 servings · Values may vary.

No additional tips available.